Dietary intake of organophosphorus pesticide residues through vegetables from Kumasi, Ghana.
Contamination and health risk hazards of organophosphorus pesticides residues in vegetables were studied. Ethyl-chlorpyrifos, observed at an average level of 0.211+/-0.010mgkg(-1) in 42% of tomato, 0.096+/-0.035mgkg(-1) in 10% of eggplant and 0.021+/-0.013mgkg(-1) in 16% of pepper was below the 0.5mgkg(-1) MRL. Dichlorvos was the most frequently detected residue in all the samples analyzed. Levels of malathion in tomatoes (0.120+/-0.101mgkg(-1)) and pepper (0.143+/-0.042mgkg(-1)) exceeded the MRL of 0.1mgkg(-1). Health risks were found to be associated with methyl-chlorpyrifos, ethyl-chlorpyrifos, and omethioate in tomatoes and methyl-chlorpyrifos, ethyl-chlorpyrifos, dichlorvos, monocrotophos and omethioate in eggplant. Routine monitoring of these pollutants in food items is required to prevent, control and reduce the pollution and to minimize health risks.
Darko
Godfred
G
Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. godfreddarko@yahoo.com
Akoto
Osei
O
D002849:Chromatography, Gas; D004032:Diet; D005506:Food Contamination / Q000032:analysis; D005869:Ghana; D006801:Humans; D007202:Indicators and Reagents; D009943:Organophosphorus Compounds / Q000009:adverse effects / Q000032:analysis*; D010573:Pesticide Residues / Q000009:adverse effects / Q000032:analysis*; D010783:Photometry; D018570:Risk Assessment; D014675:Vegetables / Q000737:chemistry*
D007202:Indicators and Reagents; D009943:Organophosphorus Compounds; D010573:Pesticide Residues